I was taken off guard by how good this salad is. It’s so simple, yet the perfect brightness to add dynamic character to any plate.

This is a great side salad, or if you are looking to serve this as the main course, feel free to add some grilled chicken or seared tofu to make it more substantial.

I love using this salad as a palette refresher. Crunchy, juicy, sweet, and comes with a kick!

This salad is perfect for hot summer days and it comes together in a flash.

This salad is perfect for adding brightness to a plate. Use it to contrast a heavier dish, like roasted meats, or serve it as a main with a good loaf of crusty bread. The key to this salad is slicing the denser brassicas of Brussel sprouts, kale, and cabbage thinly - it keeps the salad lighter.

I am such a fan of Joshua McFadden’s Six Seasons cookbook. I love his style of cooking—it feels so connected to not only the season but also to the garden itself. It is also clear he loves to have fun while cooking and to try new and exciting ways to enjoy vegetables. Here’s an interesting one. Raw winter squash. I wasn’t quite sure, but now… I am in! This salad is delicious.

Crunchy, spicy, slightly bitter, and creamy—it is all here.

Creamy with a little kick, this salad is a great way to highlight hot corn fresh off the grill.

A fantastic salad to highlight freshly dug potatoes. The creaminess of the little fingerling potatoes pairs fantastically with the bright mustard vinaigrette. This might just become your go-to potato salad…